By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 6
586 cal · 45 min
Chicken and Biscuits
Recipe GLPRb484d43a3a56da
Tender homemade biscuits topped with a creamy chicken gravy in this classic comfort food. Flaky biscuits are baked until golden and then split, filled with a savory sauce made from sautéed vegetables, chicken broth, and succulent cooked chicken.
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Ingredients
2 cups self-rising all-purpose flour
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1 cup whole milk
All-purpose flour for dusting
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
1/4 teaspoon salt
3/4 teaspoon black pepper
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 3/4 cups reduced-sodium chicken broth
1/2 teaspoon chopped fresh thyme
1/2 cup half-and-half
3 cups chopped cooked chicken
1/2 teaspoon fresh lemon juice
Directions
Position an oven rack in the middle of the oven and preheat to 450°F.
In a large bowl, combine the self-rising flour and cold butter pieces. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles coarse meal with small pea-sized butter lumps remaining. Add the milk and stir with a fork just until a sticky dough comes together, being careful not to overmix.
Turn the dough onto a lightly floured surface and gently knead 7 to 8 times—avoid overworking as this will make the biscuits tough. Pat the dough into a 9-by-6-inch rectangle, then cut into six 3-inch squares. Arrange the squares 1 inch apart on an ungreased baking sheet and bake until golden brown, 15 to 18 minutes. Let the biscuits cool to a warm temperature on the baking sheet.
In a 10-inch heavy skillet, melt the 3 tablespoons butter over moderate heat. Add the chopped onion, carrot, celery, salt, and pepper, stirring occasionally until the vegetables are tender and soft, about 8 to 10 minutes. Sprinkle the 2 tablespoons flour over the vegetables and cook, stirring, for 1 minute. Stir in the chicken broth and fresh thyme, bring to a boil while stirring, then boil over moderate heat, stirring occasionally, for 2 minutes.
Reduce the heat to low and add the half-and-half and chopped cooked chicken to the gravy mixture. Gently simmer until the chicken is heated through, about 3 minutes. Stir in the lemon juice to finish the sauce.
Carefully slice each biscuit horizontally in half. Place the bottom half of each biscuit in a shallow bowl, then generously spoon the chicken and gravy mixture over the biscuit bottom. Cover with the top half of the biscuit and serve immediately.
Comments
This is a solid weeknight dish that hits all the Charlotte grocery staples—everything lands at Harris Teeter, Food Lion, Kroger, or Walmart without a special trip. The cost per serving runs about $2.00–$2.50 depending on whether you use rotisserie chicken or poach your own; the real expense is the half-and-half and butter, not the vegetables. The stated 45 minutes is honest for biscuits and gravy together if you work efficiently, though home cooks usually add 10 minutes to the gravy-simmering step. It reheats well in a 350-degree oven, making it genuinely useful for a second dinner, and feeds a family of six without fussing—no complicated technique, nothing burns easily, and it holds temperature if someone is late. The thyme is subtle and the dish works just as well without it. This is not a special-occasion meal, but it is reliable, cheap, and fits a Charlotte kitchen perfectly.
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